As the picture and the title of this post indicates, a delicious chocolate crêpe recipe is about to follow. ;) I made these for UTA's Honors College Spring Potluck. In the words of my dear friend Zak Curet, these are "...lovely and extremely delicate, just as crêpes should be." This recipe is an adaptation of Lauren Ulm's basic vegan crêpes. (Search "crêpes" on veganyumyum.com).
Note: You can use any kind of nondairy milk in this recipe, Almond, Hazelnut, Hemp, Soy, or Rice; they all work fine. (But if you use rice milk, I would suggest lowering the sugar, since rice milk is very sweet). I used Hazelnut milk this time. :)
Mini Chocolate Crêpes
(makes about 18-20 mini crepes)
1 Cup Flour
1/3 Cup Cocoa Powder
1/2 Tsp Salt
3 to 5 Tbsp confectioners' sugar (I used the Wholesome Sweetener's Brand)
1/2 Cup and 2 Tbsp Nondairy Milk
2/3 Cup Water
1/2 Cup Earth Balance Margarine, melted to liquid state
1 Tsp Vanilla Extract
1 Tsp Almond Extract (or Chocolate Extract, if you have it)
2-3 Tbsp Water, to thin if needed
- Whisk all the ingredients together until smooth (add the dry ones first, and then put the wet ones in). Add water if you think it needs more thinning. The batter should not be as thick as cake batter, pourable, but not too runny. Chill the batter in the fridge for at least half an hour. This prevents the crêpes from tearing when you cook them.
- While you're waiting, make your filling (slice up some strawberries or other fruit of your choice), and watch this step-by-step video on how to make crepes: http://vimeo.com/3843098 They are much, much easier than pancakes, in my opinion. You can see why in the video. I used a small pan for my crepes so that I could make mini ones. ^_^
- When you're done making the crepes, you can fold them into quarters and place your sliced fruit into the pockets. Arrange them prettily on a plate or a cupcake liner (like I did), and drizzle with agave nectar or chocolate ganache.
For chocolate ganache, I use a 2:3 ratio of nondairy milk to Ghiradelli semisweet chocolate chips. Just combine the two over low heat in a saucepan and stir frequently until they are combined. Then take the pan off the heat and let it cool for a few minutes (not too long or else it will set!). Transfer the ganache to a plastic bag, cut off a corner, and drizzle your crepes with it.
